Brown Sugar and Rosemary Roasted Squash Wedges
Brown Sugar and Rosemary Roasted Squash Wedges
These Brown Sugar and Rosemary Roasted Squash Wedges are simple and delicious side dish. Pairs wonderfully with roasted chicken, turkey or pork!
Are you ready for a fantastic Thanksgiving recipe? One that will knock your socks off with how easy and how absolutely delicious it is? These Brown Sugar and Rosemary Roasted Squash Wedges are it. This is a recipe that I make time and time again because it’s that good.
About this recipe.
I remember my mom roasting acorn squash with brown sugar and butter, then serving it as a mash, and I always loved it. So I thought the same idea could be applied but served as roasted squash wedges instead. And with the addition of the rosemary which knocks this side dish out of the park! It’s so incredibly good. So good in fact that after Thanksgiving dinner this year, I saw my mom mopping the butter mixture up from the bottom of the serving dish with her bread. My mom never does things like that. True story. So you know it’s delicious when…
Roasted Squash Wedges Recipe Tips
- SQUASH: Use acorn squash, butternut squash or any of your favourite fall squash.
- ROSEMARY: Use fresh rosemary. You can remove the roasted rosemary once the squash is done. You can eat it, but most people don’t like the texture.
- DELICIOUS BUTTER MIXTURE: Don’t drain the dish when it’s done! Keep the delicious butter/sugar/rosemary mixture to scoop over individual wedge servings.
- LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days.
- HOW TO SERVE: Serve as individual wedges. Each person can just scoop out the squash, then drizzle with the extra butter sugar mixture from the pan.
I have to say that this dish is in my top 10 favourite side dishes of all time (I’ve made it several several times). So if you are looking for THAT perfect side dish for your Thanksgiving, this is it. It really is.
Brown Sugar and Rosemary Roasted Squash Wedges
Ingredients
- 1 acorn or butternut squash cut into wedges with the peel on
- dash olive oil
- 1/2 cup salted butter at room temperature
- 1/2 cup lightly packed brown sugar
- 3 tbsp coarsely chopped fresh rosemary about 2 sprigs
Instructions
- Preheat your oven to 350 degrees F.
- Cut the squash in half vertically, scoop out the seeds, and cut it into wedges with the peel on.
- Place the squash wedges into a baking dish and drizzle generously with olive oil.
- Bake for 20 minutes.
- In the meantime, in a bowl mix together the butter, brown sugar and rosemary (it should resemble a paste).
- After the squash has baked for the 20 minutes, remove it from the oven and spread the butter/sugar/rosemary paste onto the squash. Use it all, be generous!
- Place the wedges back into the oven and bake for 30 minutes more, or until the squash is lightly browned and caramelized.
- While the squash is baking use a spoon to scoop some of the melted butter/sugar mixture and drizzle it over the squash.
- Serve and enjoy! Make sure to serve the squash with the melted butter/sugar/rosemary sauce from the bottom of the baking dish…you might even be tempted to soak it up with your dinner buns!
Notes
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Have a delicious day!
I know almost 2 weeks has passed!!! Time flies!
SO fast!! I love this time of year…but it also means winter is coming!
lol, Jo! Busted! But I have to say – it IS the best!!
Hee hee! It is great isn’t it!!
Jo-Anna, these look divine! I love squash (well, and I love brown sugar) – this sounds like a heavenly creation!
(Also, love the new profile shot! You look gorgeous, lady!)
Oh – Canadian Thanksgiving! *headsmack* I thought you were being awfully over-prepared to already have your menu written when you posted that a while back. =) I usually make roasted sweet potatoes with brown sugar, but I think I might have to switch it up this year… your recipe looks amazing. Is the squash peeled? I always hate that part. They’re so slippery and I feel like I’m going to lose a finger.
I use a spoon and scoop mine out. 🙂
Haha! Yep, our Thanksgiving is in October which I really like because now we get a breather before Christmas! Roasted Sweet Potatoes are so good, and I bet this recipe would work with them too…I think I just might have to try that!
For this recipe for the squash I used I leave the peels on during baking and let each person scoop their squash out at dinner time. Once it’s baked the peel usually just slips away pretty easily.
The US’s is in a month. I LOVE squash and make it with brown sugar and butter as well. I am going to try this one too. It sounds delish!!! Also aren’t brined turkeys the best?!! I have been brining mine for the last 4-5 yrs. I use Alton Brown’s recipe from the FoodNetwork. It is so good!! I too love the new pic. Have a great weekend!
Thank you for your lovely comment Michelle! I love squash too…everything about it…I hope you love this recipe! We’ve been brining our turkey for a few years now and would never go back because we love it so much! I’m definitely going to check out Alton Brown’s recipe! Yum!
looks amazing, though thinking that it could also be delicious by using coconut oil instead of butter, and date syrup instead of brown sugar! thanks for sharing on craft schooling Sunday!
That sounds delicious! I think date syrup would be amazing in this recipe!
I found your recipe online for Roasted Brown Sugar & Rosemary Squash Wedges and made I it for Thanksgiving. Let me say that I am not a squash eater at all..but this was absolutely the highlight of my dishes. Everyone loved it!! So much…that I had to give the recipe to my aunt before she left 🙂
OH I love this SO much!! Happy belated Thanksgiving to you Nalini!